autumn strudel, salty and light
1 recipe
Calzone onion
ingredients
servings
8
Type 00 wheat flour
500 grams
Iodized salt
1 spoon
White table wine
50 grams
Water
150 grams
Red onions from Acquaviva delle Fonti
800 grams
Ricotta forte cheese
1 spoon
Iodized salt
to taste
Pepper
to taste
Full fat milk
1 liter
Extra virgin olive oil
150 grams
single courses from Italy - Puglia
Calzone onion
Calzone onion
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
From Bari #tradizione comes the onion calzone. A combination of strong cheese and red onion from Acquaviva delle sources. #festadellacipolla
preparation
step 1
Peel the onions removing the outer part and cut into thin slices.
step 2
Cook them for about thirty minutes in a pot with the milk that covers them, until the onion is thoroughly cooked.
step 3
Arrange the onion in a colander in such a way as to eliminate the excess fluids, and allow to cool.
step 4
Meanwhile place the flour in a fountain asking yourself, wine, 100 grams olive oil salt and ground gradually mix with the water. The dough should be smooth and elastic.
step 5
Leave to rest for not less than 15 minutes away from heat sources.
step 6
Skip the now cold onion with extra virgin olive oil 100 grams, salt and pepper for about 10 minutes and then add the ricotta forte. Allow to cool again.
step 7
Roll out the dough with a rolling pin by obtaining two circles of 28 cm diameter. Place a circle on the pot, put the stuffing and close the other disc. Prestar careful adheres the edges.
step 8
Make slits on the surface to take out out the 'air and sprinkle a bit of extra virgin olive oil that will allow the gilding.
step 9
Inform onion calzone 180 in preheated oven for at least 30 minutes.
